Tandoori Rub Recipes

INDIAN TANDOORI CHICKEN

Steps:

• Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
• Preheat an outdoor grill for medium high heat, and lightly oil grate.
• Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

TANDOORI CHICKEN

Steps:

• Peel the garlic and deseed the chillies, then roughly chop and place in a pestle and mortar. Bash to a rough paste with a good pinch of sea salt, then transfer to a large bowl.
• Peel, finely grate and add the ginger along with the lemon juice, yoghurt, ½ teaspoon of black pepper, the cinnamon, cumin, coriander and paprika. Mix well to combine.
• Add the chicken and stir to coat, then cover with clingfilm and place in the fridge to marinate for around 12 hours.
• Once you're ready to cook, remove the chicken from the fridge and allow to come up to room temperature.
• Preheat the oven to 200ºC/400ºF/gas 6.
• Divide the chicken between 2 large pieces of tin foil, drizzle with oil, then wrap up and place each parcel onto a large roasting tray and bake for 30 minutes.
• When the time's up, remove the foil and place the chicken directly on the trays. then return to the oven for a further 30 minutes, or until golden and cooked through.
• Meanwhile, cut the broccoli into small equal-sized florets and spread out on a large roasting tray in a single layer.
• Sprinkle over the garam masala, season well and drizzle with oil. Place in the oven alongside the chicken, for 20 minutes, or until tender and lightly charred, shaking the tray occasionally.
• Pick over the coriander leaves before serving. Delicious with steamed rice and raita.

TANDOORI CHICKEN

Steps:

• Prepare the chicken: Clean the chicken and pat it dry. If using chicken breasts cut them in half. Using a knife, cut deep slits into the chicken.
• Apply wet rub: In a small bowl, mix all the wet rub ingredients together to form a paste. Smear the rub in between the slits and if there is any left over, rub it over the entire chicken breasts.
• Prepare marinade: In a medium size bowl, whisk together all the marinade ingredients. Place the chicken in the bowl with marinade and mix well, making sure each chicken breasts is fully coated.
• Marinate chicken: Cover the bowl with plastic wrap and refrigerate for a couple hours.
• Preheat oven and baking sheet: Preheat your oven to 400 F degrees. Line a baking sheet with aluminum foil and over it, place a grill rack.
• Place the chicken breasts over the grill rack leaving a bit of space in between each piece.
• Bake: Bake the chicken for 30 minutes. 15 minutes in, brush some butter over each piece. After the first 30 minutes, turn the chicken pieces over, brush with more butter and bake for another 15 minutes.
• Garnish with lemon slices, parsley and serve.

TANDOORI TURKEY

Steps:

• For tandoori masala:
• Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
• For garam masala:
• Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
• For turkey:
• Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.
• For marinade:
• Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
• Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.
• Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°F, 15-30 minutes longer.
• Transfer to a platter. Let rest for at least 20 minutes before carving.
• Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.
• Carve turkey. Serve with accompanying gravy.

TANDOORI RUB FOR CHICKEN

Steps:

• Gather the ingredients
• Mix all ingredients together and store in an airtight container in a cool, dry place.
• To use, rub mixture over chicken, cover, and place into refrigerator for 1 hour before grilling or baking.
• Mixture can be added to plain yogurt and lemon or lime juice to form a delicious marinade. In this case, place chicken in a resealable plastic bag, add marinade made out of rub ingredients and place into refrigerator for 2 to 6 hours.

TANDOORI DRY RUB

Steps:

• Mix well all ingredients and store in a jar with a tight fitting lid.